430x150 Stracciatella Mousse Recipe image revised
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Inspired by Italy’s classic gelato flavour, Stracciatella Mousse combines creamy white chocolate with slivers of dark cocoa. A true delight!


1 bar (100 g each) Lindt EXCELLENCE 85% Cacao Dark Chocolate, chopped

3 tablespoons (45 ml) rum

2 cups (475 ml) heavy cream

4 egg yolks

  • Melt the chopped white chocolate, add the rum and stir until a smooth paste is formed. Add a little hot water if the paste is too stiff. Set aside.
  • In a separate bowl, whip the cream and reserve it in the refrigerator.
  • In a separate bowl, whip the egg yolks.
  • Add the white chocolate to the egg yolks and mix until combined.
  • Fold in the whipped cream.
  • Fold in the chopped dark chocolate.
  • Place in a bowl or individual serving dishes and cover with plastic wrap.
  • Refrigerate a minimum of 6 hours or overnight.
8-10 servings

Only use the freshest eggs when making this recipe.

The classic garnish for this dessert is the mint leaf, shown here, but you can use a hot tablespoon to shape a large quenelle of mousse and place it on a chilled dessert plate. Serve with a “mirror” of chocolate sauce or raspberry coulis (strained berry puree sweetened with powdered sugar), or serve with a dollop of whipped cream.

Stracciatella Mousse can easily be made without rum; simple replace the rum with hot water.